PPT-The Core Four Practices – Food Safety

Kathryn Tucker MS RD CSG LD Department for Aging and Independent Living Information obtained from wwwfightbacorg OBJECTIVES Identify the four practices that can reduce the risk of foodborne illness. The ants go marching four by four, The little one stops to shut the door Created for Lit2Go on the web at fcit.usf.edu And they all go marching down to the ground To get out of the rain, BOOM! BOOM! B University of Notre Dame. Introduction. People may . suffer . from food poisoning or food-borne illness from . improperly prepared or contaminated . food. . To help prevent this, . all . food operations must have personnel trained in the safe handling and preparation of food.. Learning objectives. To understand the importance of food hygiene and food poisoning. To understand what are classed as high risk foods. To Understand why bacteria makes us ill. To Understand how bacteria multiply. Brian Ronholm. Deputy Under Secretary . for Food Safety. U.S. Department of Agriculture. Food Safety and Inspection Service (FSIS). Protects public health by ensuring the safety and proper labeling of the commercial meat, poultry, and processed egg products supply. Learning objectives. To understand the importance of food hygiene and food poisoning. To understand what are classed as high risk foods. To Understand why bacteria makes us ill. To Understand how bacteria multiply. Dr. David Borys. RMIT University. East Carolina University. Topics. An example of regulating safety culture in the petroleum industry in the USA. Four questions raised by this example. Answering the questions based on themes that emerge from interviews I conducted with culture and safety researchers in 2014. . Safety Moment . Thanksgiving Holiday . Safe Food Tips. Follow safe food handling and cooking practices:. . Make sure to wash your hands thoroughly before preparing food, after handling any raw poultry or meat and before eating.. believes the information in this presentation to be accurate and delivers this presentation as a community service. As such, it is an academic presentation which cannot apply to every specific fact or situation; nor is it a substitute for any provisions of 29 CFR Part 1910 and/or Part 1926 of the Occupational Safety and Health Standards.. Presented by: Patrick O’Bryan. Operations Manager with 13 years experience managing large scale DOT projects and major civic / government events. .. Colorado Barricade has a local presence of approx. 40 years. We provide Temporary Work Zones, Roadway Striping and Sign Installation and Manufacturing.. Health and Hygiene. Cleaning and Sanitizing. Clean. Chill. Cook. (avoid) Cross Contamination . What does bacteria need to grow?. FATTOM. (food, acid, temperature, time, oxygen, and moisture). Assessment . Food safety culture Interplay between food safety climate, food safety management system and microbiological hygiene and safety ir. Elien De Boeck Elien.DeBoeck@Ugent.be Prof.dr.ir. L. Jacxsens Four Types. Which will you be? . Take a minute to answer this question. What is anxiety? What words do you use to describe anxiety?. Fear VS Anxiety . Fear – . an unpleasant emotion . caused by the belief that someone or something is dangerous, likely to cause pain, or a threat.. Food Defense at the Retail Regulatory State and Local Level. Gary W. Elliott, MA, REHS. April 30, 2014. Overview. FIRST. Primary Retail Regulatory Focus - . Food Safety or Defense. SECOND. FSMA and Proposed Rules. INTRODUCTION. Food quality encompasses the basic composition of foods and aspects concerning food safety. . Consumers have the right to a good quality and safe food supply, and government and food industry actions are needed to ensure this..